Slice onions and place in pan or on rack. Set chicken on onions. Tie chicken legs together with twine and tuck wings under. Rub chicken with butter and salt and pepper. Roast at 400 degrees for 1.5 hours (about 180 degrees when measured in breast--don't touch the bone!). Rest chicken for 10-15 mins.

1 cup homemade or purchased chicken stock (for gravy)

After pouring off juices and skimming fat (use fat separator if you have one), pour back into pan, with onions and chicken stock, and heat med-high for 1 minute, stirring with wooden spoon. Strain and add a bit of butter for yummy gravy. (This step is optional!)

Tips:*A free-range chicken is worth the extra money. I've found I only have to spend two to three dollars more.

*If they are a good price, buy an extra to freeze. Just take out 2 days ahead of cooking to defrost in fridge.